After his Master’s in Biochemistry, Dr. Devindra went on to do his M.Phil on “Improving the Nutritive Value of red gram through Biochemical methods” and Ph.D. on Improving the nutritive value of legumes by Biochemical and Bio technological Techniques. He joined NIN recently and is presently working on carbohydrate composition of Indian food and glycemic index / glycemic load.

1. S.Devindra, S.Shankar and VH. Mulimani (2006). Removal of raffinose oligosaccharides in red gram flour by microbial a-galactosidase. Indian J.Plant Physiol. 11(2) 123-129.
2.  S.Devindra, Ramalingham and Mulimani VH (2003). Effect UV-irradiation and dehulling on oligosaccharides of red gram. Vijnan Ganga 3(3&4) 37-41.
3.  S.Devindra and Mulimani VH (2003). Effect of processing methods on reduction of a-galactoside content of red gram. Indian J. Plant Physiol. 8(3) 229-235.
4. Mulimani VH and S. Thippeswamy and S.Devindra (2003). Enzymatic degradation of oligosaccharide content of chickpea. ICPN, 10, 37-38.
5. Mulimani VH and S.Devindra and S.J. Prashanth (2001). Oligosaccharide levels of processed red gram. J.Food Sci. Technol. 38 (3) 274-276.
6. Mulimani VH and S.Devindra (2000) Effect of soaking and germination on oligosaccharide content of red gram. ICPN, 7, 69-72
7. Mulimani VH and S.Devindra and K. Sudheendra (1998). Proteinase inhibitors and oligosaccharides of red gram. In: Recent advances of research in antinutritional factors in legume seeds and rapeseed. Wageningen pers. EAAP.93, 145-149.
8. Mulimani VH and S.Devindra   (1998) Effect of soaking, cooking and crude a-galactosidase treatment on the oligosaccharide content or red gram flour. Food Chemistry. 61(4) 475-479.